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'i 'â- 4- 7 â-  •»•••••< â-  • » • »i»# " »^ •'• » •H I »»• > • » » »»< ii Woman's World ^ By Maif M. Morgan In Deep Reflection Over Those Fickle Men ; ^^^;^5S "y ^'^ Morgan 1 AlJ.i iriKSi-: TO vol K MAta;.\ FILES Chicken Fricassee wilh Noodles Three to S'i-lbs hen, flour, hot- Doiled noodles, 3 quarls of boiling Water, salt and pepper, shortening. Method: Dress, clean and cut the chicken at joints in pieces read" to serve. Roll in flour, salt, ind pep- per, brown lig-htly in little shorten- ing in a waterle.is cooker. Cover with the boiling water, simmer until tender, about 3 hours. Add more water if necessary to keep chicken ( overed. Thicken the gravy with flour and water paste. Place the hot 'liodles in centre of platter. Sur- .'ound with th pieces of chicken, pour the rich hicken gravy over all. tVJ«.Ty Fritters One cup celery, chopped fine, 1 1-3 Clips flour, 2 teaspoons baking pow- der. 1/3 teaspoon salt, 1 egg, 2-3 cup milk. Method: Mix and sift dry ingre- di-nts. beat egg. add milk and stir into first mixture. Add celery and drop by spoonfuls into deep, hot fat.. Serve with tomato or celery sauce, or on the platter with the fricasseed chicken. Apple Butter Puff Pie Two egg yolks, beaten; 1 cup spicy apple butter, 1 teaspoon lemon juice, 2 tablespoons flour, marshmallows for top, ',2 teaspoon salt, ^ cup chopped raw prunes, 2-3 cup scalded milk. 2 egg whites, beaten stiff; baked pie shell. Method: Combine egg yolks, apple butter, lemon juice, flour, salt and prunes, add milk, stirring constant- ly, and cook over hot water until â-  thick and smooth. IToId beaten egg- whites into cooked mixture. Pour filling into a baked pie shell, place a ring of marshmallows, set close together around outer edge of pie. and one also in centre. Bake till marshmallows are browned, or brown them under broiler flame. Curried Lamb (with Rice Ringi Two pounds lean lamb flank. 3 tablespoons flour, 1 teaspoon curry powder, 1 teaspoon salt, 4 table- spoons shortening, 2 small onions, sliced. 1 teaspoon vinegar. Method; Cut meat into small piec- es. Mix flour, curry pow.ler and salt and sprinkle over meat. Heat short- ening, add onions and meat and cook until meat is browned. Cover with boiling water and add vinegar. Cov- «r and cook fur one hour. Serve in rice ring. Baked Fish With Peanuts Throe tablespoons shortening. 3 tablespoons flour, salt, pepper, cay- enne, 3 cups hot milk, m cups flaked salmon. I'* cups peanuts, 3 hard-cooked eggs. tine biscuit crumbs. Method: Blend shortening, with flour, add salt, pepper and a few grains of cayenne. Stir in hot milk; cook over hot water. When thick- ened stir in the salmon, finely chop- ped peanuts and minced eggs. Turn into baking dish, cover with crumbs and bake in moderate oven (375 de- grees Fahr. ) for 15 or 20 minutes. Tomato and Horse-Radish Sandwich U cup mayonnaise, M, cup grated horse-radish. Sprinkle tomato slices with salt. Spread slices of bread with the mayonnaise mixture and plare a tomato slice between. (•lazed Carrots Carrots sliced 4 inch thick. Sugar, Butter, Salt and Pepper. Method: Cse Winter carrots, wash, scrape and cut them into % -inch- thick slices. Boil till tender in un- Balled water, drain and place in bak- ing dish containing enough butter to cover the bottom. Sprinkle the car- Tot â- > lightly with salt and pepper, and thickly with graimlaled sugar. Bake «;itil glazed and brown, basting oc- o:isi;jii;illy. In p. ace of using sugar, the cooked carrots may be dipped in syrup before baking. Serve with crisply fried sausage. Peppermint Stick Candy Cake 1 cup shortening, 1 cup sugar, 1 cup ground peppermint stick candy, 1 cup milk, 3 cups cake flour, 3 tea- spoon.i baking powder. Va teaspoon salt, I teaspoon vinilla, 6 egg whites. Method: Grind peppermint sticlc candies through finest cutter in meat chopper. Cream shortenir.g, add sugar and peppermint stick candy grailually, beating well. Add sifted and mixed dry ingredients ti> cream- ed mixture alternately with the milk, beating after each addition. Add flavoring and beat the cake batter hard for 3 minutes. Then add stiffly beaten egg whites, folding them in. Bake in 3 layers in moderate 375 de- grees F. oven about 35 minutes. Fill with chocolate filling and frost with chocolate peppermint frosting. Chocolate Filling 4 egg yolks, 3 cups sugar, 1 cup milk, 2 tablespoons butter, ".a lb. chocolate. 2 teaspoons vanilla. Method: Melt chocolate over hot water. Beat yolks until thick, add sugar, milk and butter, cook over flame and for 1 minute after it be- gins to boil. Add the chocolate and beat until the filling holds its shape. Add vanilla when nearly cool. This filling will keep soft indefinitely. Nots: Use only half the recipe for this cake, because there is a separ- ate frosting for it. Chocolate Peppermint Frosting 2 I'ups confectioner's sugar, S tea- spoon salt, 2 tablespoon butter, few drv^ps oil of peppermint, 8 table- spoons cream, 1 square bitter choco- late. Method: Mix all together except the chocolate, and spread on the cake. Melt the bitter chocolate and spread on top of the white layer. Salad Bulbs Soak large prunes (3 to a serving)) and cook in a vinegar spice solution. Carefully remove stones, from the top, and refill with a mixture of cream cheese, nuts and mayonnaise. Stand up 3 prunes and hold together with a wide ring of green pepper. Stick slices of pickle into cheese to resemble "shoots" of a plant. Lettuce Cream Take 4 oz. of young and tender i.iner leaves of lettuce, break them into small pieces, place in sufficient boiling rainwater to cover, and leave until cold. Now pound to a pulp, and squeeze through fine mus- lin. To each tablespoonful of the liiiuid add 1 oz. lanoline and two tea- spoons pure olive oil. Beat well for about five minutes in a bowl left standing in hot water, then pour into pomade pots. Use a little of this cream each morning and evening after washing in water nicely warm, but not hot, followed by a thorough drying on a soft towel. COLOR CONTRAST Contrast in color, texture and taste is the keynot» of • successful dinner. Here's a dinner that, properly done, is as good to look at as it is to eat. It is composed of broiled baby flounder with lemon butt«r, buttered string beans and Long Branch potatoes, rhubarb shortcake. In case you don't find baby flounder in your market choose any firm white fleshed fish. Even the small pan-fish found in fresh water will do. Clean fish and wipe as dry as possible. Sprinkle with salt and pepper and place in a well oiled broiler. Broil on flesh side first Then turn and broil on skin side just long enough to make tiie skin The n-adition that gentlemen prefer blondes was upset when these pretty brunettes, employed in Los Angeles film studio, were cho-sen from among 50 blond,.'s and 25 brunettes as most pleasing to the masculine eye. brown and crisp. When the flesa flakes easily the fish is done. To remove from broiler, loosen on one side, turn and loosen on the other and slip from broiler to iiot serving plate. Serve with lemon but- I'jr^ Lemon Butter Four tablespoons "cutter, 2 table- spoons lemon juice. Cream butter and slowly beat in lemon juice. Long Branch Potatoes Five cold boiled potatoes, 2 table- spoons butter, "-i teaspoon salt, 1 teaspoon chopped parsley. ^ cup thin cri-ani. 1-8 te.ispoon white pep- per. Cut potatoes in very fine dice, not much coarser than for hash. Put into a shallow sauce pan, add cream and cook very slowly until nearly all the liquid is absorbed. .-Vdd butter, salt and pepper and parsley and put in a hot oven until slightly brown on top. Or you may slide the sauce pan under the broiling flame until bubbly and brown on top. Or transfer the potatoes to a baking dish when the butter and seasonings are added, brown the top and serve from the baking dish. The rhubarb shortcake makes up the carbohydrate count. Rhubarb Shortcake One small bunch rhubarb, 1 cup sugar. I'i cups flour, 2 tablespoons butter, ',-.; cup milk (about*. 3 tea- spoons baking powder. U teaspoon salt. Stew rhubarb in water to cover and when tender add 3-4 cup sugar and remove from fire. Mix and sift flour, salt, baking powder and re- maining sugar. Rub in butter and cut in milk to make a soft dough. Knead lightly on a floured molding board. Divide in halves. Roll one- half in a sheet to fit a small pie pan not more than seven inches in diam- eter. Spread with softened butter and cover with remaining half Inch which has been rolled in a sheet to fit. Bake twenty minutes in a hot oven (400 degreesF.). When ready to serve, split and fill with half the rhubarb sauce. Cover with re- maining sauce. CHEESE DISHES Bake Cheene and Bread Vi small loaf bread, ^ lb. cook- ing cheese, M teaspoon salt; ^ tea- spoon paprika, butter as needed, 2 eggs, 1^ cups milk. Cut bread as slices, spread with butter, pile one above another and cut in squares, cut cheese in thin slices. Put squares of bread and slices of cheese in bakinif dish in alternt ts layers, sprinkling each lay- er witl salt and paprika. Beat eggs, add m Ik, mix and pour over bread and ch«ese. Bake very slowly until firm in the centre. Serve hot. Eggs with Cheese G eggs, 6 tablespoons jfrated cheese, (5 teaspoons butter, hi teaspoon salt, V* teaspoon paprika. Butter 6 ramekins and drop whole egg in each, add salt, paprika, a teaspoon of butter and cover with tablespoon of cheese. Place rame- kins in pan of hot water ( ^ inch deep ) and bake till eggs are set. Place under flame and brown quickly. Fish and Cheese Timbaleii IV. cups cold cooked haddock or halibut, chopped fine, 2 cups cream sauce, 1 teaspoon Worcestershire sauce, ^ cup soup stock, 3-4 cup grated cheese. Make thick cream sauce, add Wor- cestershire sauce and soup stock, mix with fish, place on stove and heat. Fill in well buttered ramekins or timbale forms. Sprinkle plenti- fully with grated cheese and bake lo minutes in moderate oven in pan half filed with warm water. Serves 9. Cheese Straws 2 tablespoons butter. '2 cup flour. 3 tablespoons bread crumbs, pinch cayeniie, '1 cup strong grated cheese. 1-S teaspoon salt. 1 egg. Crea.n butter, add dry ingredients and m;x all together with egg. Roll thill. I Mt in long narrow strips und bake in qiack. hot oven. The ••vhtte car markers Jiavi- liad their last days on tiie U:shw:iy f^r this v.-;u- Sunday School Lesson BAPTISMâ€" Matthew :; : 13-17; 19, 20; Acts 2 : 38. 41; 8: 2i Romans 6 : 1-14. Matthew 28 : 19. 20; .\ci3 8 39. GOI.DE.V TEXTâ€" (;o ye there and make disciples of all nations, baptizing them into name of the Father and of Son and of the Holy Spirit. ^Matthew 28 28 : )-39; : 2()- fore. the the the : 19. THE LESSON IN ITS SETTINtJ TIME AND PLACEâ€" The baptism of Jesus occurred in January. A.D. 27, at the Jordan River, but definite location is not known. The Great Commission was given by the Lord in the late spring 01 .\.D. 30, in Galilee. For the second chapter of .\ct9 and the Epistle to the Romans, see the lesson for May 5. "Go ye therefore." This declaration of the risen Lord has been aptly call- ed. The Great Commissios. and was given to the eleven disciples, on a mountain in Galilee, at the last of Christ's appearances but one. short- ly before his ascension to glory. "And make disciples." The Greek word translated disciple means first a learner or pupil, in contrast to a teacher (.Matt. 10 : 24), and then an adherent, one who is identified with a certain leader or school, and who adopts a corresponding line of con- duct (Mark 2 : 18; John 9 : 28; 8 : 31; Luke 14 : 2«. 27. 33).â€" "Of all the nation." Christ is the Saviour of the world; there is no other name whereby men can be saved; there is no man, and hence no nation of peo- ple, whose deepest need is not sal- vation from sin. "Baptizing lliem in- to the name of the Father and of the Son and of the Holy Spirit." Bapt- ism follows belief: it is a public confession on the part of the one baptized of having accepted Christ as Saviour from sin. "Teaching them to observe ail things whatsoever I commanded you." There is no and before the word teaching, so that baptizing and teaching is a continuous process. "And lo, I am with you alv.-ays, even unto the end of the world." Here, it well might seem, the consciousnes'- of authority reaches its climax. No mere man, being in possession of his reason and judgment, would have dared to utter these words. "But an a-igel of the Lord spak-.- unto Philip, saying." Philip was one of the seven original deacons of the .ferusalem t.'iuirch (.-Vets t> : 5), call- ed elsewhere Philip the evangelist (Acts 21 : 81. ".Vrise. and go toward tiie south unto the way that goeih down fr'Mii Jerusalem unco Gaza. ' The famous Philistine city, re- membereii i)ei-ause of Sainton's ex- ploits there (Juiiges 10; ew. Jer. 47 : .1; Amos 1 :'â- >. 7; etc.), mentioned only hero in the New Testament. "The same is desert." Whether these words were spoken by the angel, or added by Luke, anil whether the phrase re- fers to the road or to the city can- not be determined. ".\nd he arose and went." ".-Vnd behoid, a man of Ethiopia." Ethiopia, like Cush in the 0. T., is a general name given to the country which is now called Nubia and .\bys3inia. ".\ eun»c!i of great authority under Candace. queen of the Ethiopians. ' It appears from various ancient authorities that this was a name al- ways borne by the queen-mother of the Ethioiiiaiis. "Who was over a! her treasure." "Who had come to Jerusalem to worship." He was a proselyte of the Jewish faith. ".\nd he was returning and sittin? in his chariot, and was reading the prophet Isiah." Greek literature had spread to the kingdom of Meroe li early as the third century B.C.: there is therefore nothing improb- able in the Septuagint translation, which this Ethiopian was found reading, having penetrated thither by the same channels. "And the Spirit said unto Philip." Nothing inconsistent with the pre- vious statement that an angel had spoken to him. There was no reason why the angel should accompany Philip, or reappear to him, whilst the inward guidance of the Spirit would be always present, as our Lord had promised. "Go near, and join thyself to this chariot." It ex- presses perfectly the relationship that should, whenever possible, pre- vail in all of our personal work. "And Philip ran to him, and heard him leading Isaiah tho prophet." He was, of course, reading aloud. ".\nd said, Understandest thou what thou readest?" How many people read the Scriptures, but do not undei stand them! "And he said, How can I, except some one shall guide me?" The ides that all people can fully comprehend the meaning of the Scriptures with- out the help of Spirit-taught in- structors is here emphatically denied. ".â- Vnd he besought Philip to come up and sit with him." The word denotes both the humility and the earnest- ness of the eunuch. "Now the passage of the scripture which he was reading was this." The words quoted are from the Septu- agint translation of Isaiah ."jS : 7, 8. The Ethiopian eunuch will be sum- moned forward with !iis Isaiah in his hand at the last day to witness against us all for the Ixioks we 'juy and read, and for the way we murder time, both at home and on our holi- days, as we^l as on our long journeys. "He was led as a sheep to the slaughter; and as a lamb before his shearer is dumb, so iie openeth not his mouth: In his humiliation his judgment was t:iken away: His gen- eration who shall declare? For his life is taken from the earth." Was It the eunuch's own 5i'r;ous instincts, that led him to the fifty-third of Isaiah? Or had he heard that pro- found and perplexing chapter dis- puted over by Stephen and Saul in one of the synagogues of Jerusalem t ".\nd the unuch answered Philip, ;ind said, I pray thee. vhom speaketh the prophet this? of him- self, or of soma other?" And this is the great question today regarding' this passage, among Jewish people. "And Philip opened his mouth, and beginning from this scripture, preached unto him Jesus.'' What 8 tragedy if Philip had not known the meaning of this passage or doubted its Messianic significance! ••.\nd as they went on tiie way, they came unto a certain water." It' is said to be near a place named Bethsur. "And the eunuch saith. Be- hold, here is water; what doth hind- er me to be baptized?" From this we must infer that Philip had not only been showing the eunuch the meaning of salvation in Christ, but had also informed him concerning the rite of baptism. "And he com.nanded the i iiariot to stand still." "And they both went down into the water, both Philip and the eunuch; and be baptized him." Baptism here was certainly by im- mersion; it followed instruction; it was after the man had accepted Christ as his Saviour; it was pef" formed by a duly appointed membel of the Church; it was performed im- mediately upon the man's desiring ifc "And when they came up out aj the water, the Spirit of the Lor4 caught away Philip; snd the eunock saw him no more, for he went on hit way rejoicing." Cf. 1 Kings 18 : 12; Ezek. 8 : 12, 14; 8 : 3. Rejoicing thai he had not put off eoming to tb4 passover altogether. Rejoicing alM that he had not talked about th| sights of Jerusalem all the way tt (Jaza. but had read al! the way il the prophet Isaiah. FU MANCHU By Sax Rohmer THE ZYAT KlSS~Who Is She? -' ten or twolv© yvdl when (ha turned •&• r«f)*'y ^''d came run- nmg beck. WIlKout loolilnci directly at m», but glancinq 4 ternately toward a far corner cf th« square and toward the house into which Nayland Smith had gone, she mada an extraordinaty request . . . "If you would do me a very great personal service, for which I always would be grateful," she mu-mured haltingly, "wSen you have given my message to the proper person, leave him. and do not go near him any more tonight!" She gazed straight Into my eyes with passionate Infent- neSS ... ID.ll fly V-., (I..rn,p, n,„i rh« H,II ?.i..i *•!•. 106